Beefsteak.— How to Cook It.
Ingredients
Directions
Prepare
Pound the beefsteak well until the fibers break.
Prepare a grill with plenty of good quality coal.
Cook
Broil the steak, turning it over frequently.
Cook the lean part to be quite rare, while ensuring the fat is cooked more thoroughly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beefsteak
- Is the main protein; pounding breaks its fibers so it cooks more tender.
The step that matters
Cooking the lean part rare while cooking the fat through. Lean meat turns dry and tough past rare, while fat needs more heat to render and become palatable. Turning frequently over hot coals helps balance the two zones of doneness.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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